Mixed vegetable frittata
This Mixed Vegetable Frittata is a wholesome blend of leeks, zucchini, peas, and creamy cheeses, baked to perfection for a satisfying dish. Ideal for breakfast, brunch, or light dinner, it combines fresh flavors with a fluffy egg base.
Cook time 30 min
Prep time 20 min
Ingredients:
1 tbsp olive oil1 leek
2 zucchini
1 cup peas
6 eggs
1/2 cup ricotta cheese
1/4 cup grated parmesan cheese
A Mixed Vegetable Frittata is a nutritious and delicious dish that combines fresh vegetables and savory cheeses with fluffy eggs. Perfect for breakfast, brunch, or even a light dinner, this frittata is not only easy to make but also versatile enough to please any palate.
Instructions:
- Clean and slice the leek.
- Slice the zucchini into rounds.
- If using frozen peas, thaw them beforehand.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the sliced leek to the skillet and sauté for about 3-4 minutes until softened.
- Add the sliced zucchini and cook for another 5 minutes, stirring occasionally.
- Stir in the peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
- In a large bowl, beat the eggs until smooth.
- Stir in the ricotta and grated parmesan cheese until well combined.
- Pour the egg mixture over the cooked vegetables in the skillet, gently stirring to ensure even distribution.
- Cook on medium heat for about 3-5 minutes until the edges start to set but the center remains slightly runny.
- Transfer the skillet to the preheated oven. Bake for about 10-15 minutes, or until the frittata is fully set and slightly golden on top. You can test by inserting a knife in the center; it should come out clean.
- Remove the frittata from the oven and let it cool for a few minutes before slicing.
- Serve warm. You might want to pair it with an onion relish or a side salad to complete the meal.
This Mixed Vegetable Frittata makes for a wholesome and satisfying meal that's full of flavor and loaded with nutrients. Simple to prepare and delightful to enjoy, it's a recipe you'll want to make again and again.
Mixed vegetable frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for about 10-15 minutes until fully set and slightly golden on top. The center should be firm and a knife inserted should come out clean.
The frittata is done when it is fully set and slightly golden on top. You can test for doneness by inserting a knife into the center; it should come out clean, indicating that the eggs are fully cooked.
Yes, you can substitute the vegetables with others such as bell peppers, spinach, or broccoli. Just ensure they are cooked until tender before adding them to the egg mixture.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the microwave or oven before serving.
An ovenproof skillet, ideally 10-12 inches in diameter, works best for cooking the frittata. This allows for even cooking and proper browning.
Tips:
- Prep Your Vegetables: Make sure to thoroughly clean and chop your vegetables before you begin cooking. This will save time and ensure an even cook.
- Preheat Your Oven: Set your oven to the appropriate temperature before you start cooking. This ensures that your frittata cooks evenly and has a perfect texture.
- Use Fresh Eggs: Opt for the freshest eggs possible, as they will provide better flavor and texture to your frittata.
- Grease The Pan: Use olive oil or a non-stick spray to grease your oven-safe skillet or baking dish to prevent the frittata from sticking.
- Don’t Overcook: Keep an eye on the frittata as it bakes, and remove it from the oven as soon as the eggs are set to prevent a dry or rubbery texture.
- Allow to Cool: Let the frittata sit for a few minutes after baking. This will make it easier to cut and serve.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 18g
Carbohydrates 16g
Fiber 3.16g
Sugar 6g
Fat 16g
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